Pour boiling water over the vermicelli and allow to stand for 5 minutes, then drain well.

Heat your wok over high heat and add 2 tbsp of the oil. Add the prawns, fishcake (if using) carrot and capsicum to the wok and toss for a minute. Add the pork, garlic and ginger and toss for a further 1-2 minutes until the prawns are nearly cooked through. Remove the contents of the wok to a plate and return the wok to heat.

Add the remaining oil and the eggs. Stir the eggs vigorously in the oil to form threads, then add the drained vermicelli. Toss to combine and fry for 2-3 minutes until the vermicelli is lightly toasted. Return the fried ingredient mixture to the wok and add the curry powder, stock powder, salt, soy sauce and caster sugar. Toss to combine everything together, adding a little water or stock to moisten the contents of the wok as needed. Toss through the spring onions and bean sprouts for a minute or so, then serve.